Vegan - Page 7

Chewy Medjool dates layered with peanut butter, dark chocolate, peanuts, and flaky salt for an easy no-bake candy-style treat.

A thick, glossy British chip shop curry sauce with onion, apple, curry powder, stock, and malt vinegar, ready in about 30 minutes.

Crisp-tender baby bok choy tossed in a quick spicy garlic glaze with ginger, chili, sesame, and tamari.

Creamy peanut butter banana chia pudding made with simple pantry ingredients and chilled into a thick, no-cook breakfast.

Tender Jamaican steamed cabbage with carrots, bell pepper, thyme, and gentle Scotch bonnet flavor in about 30 minutes.

A 25-minute vegan Jamaican chickpea curry with coconut milk, tender vegetables, and a warm, golden curry sauce.

Bright homemade pineapple iced tea made with real pineapple, brewed black tea, lemon, and fresh mint.

Fluffy vegan strawberry sweet rolls with a jammy berry filling and simple dairy-free strawberry glaze.

Roasted Jamaican Sweet Potatoes tossed with jerk-style spices, lime, scallions, and crisp caramelized edges.

Quick sourdough crumpets made with discard, baking soda, and a hot griddle for tender centers and crisp golden edges.

Frosty pineapple and strawberry slushies layered in the glass for a bright, fruity swirl you can blend in 10 minutes.

Chewy Medjool dates stuffed with peanut butter and peanuts, dipped in dark chocolate, and chilled until snappy.